- Mock Buttermilk:
- 1/2 teaspoon lemon juice
- 1/2 cup soy milk
- Scones:
- 2 cups all-purpose flour
- 5 tablespoons lemon juice, divided
- 1 tablespoon white sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons dried dill
- 3/4 teaspoon salt
- 1/2 cup chilled unsalted butter, cut into pieces
- 1 egg
- Topping:
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 1 teaspoon ground black pepper
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.
- Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.
- Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.
- Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.
- Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.
- Bake in the preheated oven until lightly golden, about 10 minutes.
- Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.
- Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.